Make traditional crispy rice.

The crispy rice is a layer of brown rice, which sticks to the bottom of the pot when stewing rice.

Cooking with rice crust is delicious, crisp and delicious. After the crispy rice is fried, it is served on the table, and then a bowl of juicy vegetables is poured on it, which makes it squeaky and fragrant, adding a bit of interest. How to make homemade crispy rice?

The following is the introduction of my family's practice:

When stewing rice with fire, you can deliberately extend the time, make a thin layer of rice crust at the bottom of the pot, lift the rice crust, put it on clean paper, and put it on the radiator to dry thoroughly.

1. First break the crispy rice into small pieces about an inch square, fry them in the oil pan until fluffy and brown, then remove them and put them on a big plate.

2. Take a bowl, add appropriate amount of broth, salt, sugar, vinegar, cooking wine, soy sauce, monosodium glutamate and wet starch, and mix well to form a sauce.

3. Heat in the oil pan. Stir-fry a proper amount of pork tenderloin and squid slices, then add onion, ginger, garlic, black fungus, winter bamboo shoots and pickled pepper (each appropriate amount) and stir-fry evenly. Boil the sauce until it boils, then put it in a bowl, add some washed pea seedlings, and then pour the soup from the bowl into the casserole.

Features: crispy rice crust, sweet and sour vegetable juice, spicy and delicious. You might as well try to make one yourself.